Can I freeze monster cookie dough?

Yes! To freeze the dough, scoop the dough out onto a small tray or baking sheet. You can line the dough up side-by-side in order to squeeze it all onto the tray.u003cbr/u003eu003cbr/u003eAt this point, you can either pop the dough in the fridge for a couple hours to firm up, then toss the dough balls into a freezer bag. Or you can keep them on the tray and wrap with a couple layers of plastic wrap and then foil. u003cbr/u003eu003cbr/u003eThe dough will keep in the freezer for up to a month. To bake, allow the dough to thaw for about an hour before baking. Then bake as instructed.

Can I use old fashioned oats?

If you only have old fashioned oats on hand, you can use those instead. Just know that the cookies will have a more chewy and bulky texture. Another option is to take your old fashioned oats and place them in a food processor. Give it a couple pulses to break up into smaller pieces.

Monster Cookies - Thick & Chewy

Monster Cookies

★★★★★

5 from 18 reviews

Author: Jenna Barnard
Total Time: 35 minutes
Yield: 12 large cookies

Description

These monster cookies definitely live up to the name! They’re thick, soft, and loaded with M&M’s and chocolate chips. This recipe even includes a secret ingredient to enhance the flavor and texture. These can also be made regular or vegan!

Ingredients

1 1/4 cup (125g) quick oats
1 cup (130g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup (110g) unsalted butter (reg or vegan), room temp
1/2 cup (140g) creamy peanut butter, like Jif or Skippy
3/4 cup (180g) light brown sugar, packed
1/4 cup (55g) granulated sugar
1 tsp vanilla extract
2 tsp molasses*
1 large egg or 1 flax egg**
1 cup (185g) M&Ms or UNREAL chocolate gems
1 cup (185g) semisweet chocolate chips (reg or vegan)

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Instructions

Preheat the oven to 350F and line a large baking sheet with parchment paper.
Combine the oats, flour, baking soda, and salt in a small bowl and set aside.
In a large mixing bowl with a hand or stand mixer, cream together the butter, peanut butter, and sugar on medium-high speed for a couple minutes until light and fluffy. (see picture in post for reference). Scrape down the bowl.
Mix in the vanilla, molasses, and egg until fully combined. Scrape down the bowl and give it another mix.
Toss in the dry ingredients and mix just until the dough comes together. Remove from the mixer and fold in the M&M’s and chocolate chips using a rubber spatula.
Using a large cookie scoop (2oz) scoop 5-6 cookies onto the baking sheet. Bake for 15-18 minutes or until lightly golden around the edges. If using a regular cookie scoop, bake for 12-15 minutes.
Let the cookies rest on the baking sheet or a couple minutes, then transfer the cookies to a cooling rack.
Enjoy!